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a slice of portokalopita (greek orange pie) served on a white plate on a marble table

Portokalopita - Greek Orange Pie

Portokalopita is a Greek orange pie made with the unusual combination of dried filo sheets and zesty oranges. Serve it with a scoop of ice cream for a fantastic dessert.
Course Dessert
Cuisine Greek
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 8 serves
Calories 433kcal
Author Peter G


For the syrup:

  • 500 ml water
  • 300 grams sugar caster or superfine
  • 1 orange juice
  • 1 orange zest

For the pie:

  • 375 grams filo pastry dried out - torn or shredded4 eggs
  • 80 ml olive oil
  • 70 grams sugar caster or superfine
  • 250 ml Greek yoghurt
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 orange juice
  • 1 orange zest


  • Preheat your oven to 180 deg C (350 F) and grease 20 cm x 30 cm (8" x 12") baking dish and set aside.
  • Prepare the syrup by combining the water, sugar, orange juice and zest in a saucepan over medium-high heat. Allow the syrup to boil vigorously for 5 mins until it reduces slightly. Once cooked set aside and allow to cool completely.
  • In a separate bowl, tear and shred the filo into small pieces till it resembles torn pieces of paper.
  • In another bowl, combine the eggs, olive oil, sugar, yoghurt, vanilla, orange juice and zest and whisk until smooth. Pour this batter over the torn filo pieces and mix well - ensuring the filo is mixed well into the batter. Pour into the greased baking dish and bake for 35 mins. (check at 30 mins by inserting a skewer).
  • Remove the pie from the oven and using a sharp knife, score the pie into desired serving sizes and pour over the cold syrup. Allow cooling completely before serving.



Serving: 1serve | Calories: 433kcal | Carbohydrates: 73g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sugar: 48g